Paddy-Sagara
Paddy is cut from the fields before 10 days of harvesting. After cutting, the paddy shots/strands are dried in the fields for 3 to 4 days. The paddy is separated by its quality. Artisan carefully inspects the paddy shots to segregate by quality. Good quality paddy strands are mainly used for ‘Thorana’. The medium quality is used to make decorative pieces. Poor quality paddy is discarded.
Types of Paddy used in making process:
- Padma Rekhe
- Bangara kaddi
- Bhathadha Thali
The above mentioned varieties are mainly cultivated for paddy design and to make decorative paddy items. Making process is very interesting starts by twisting two paddy strands diagonally. The twisted paddy strands are knotted initially to strengthen the Thorana. Now the strands are continuously added one by one horizontally to maintain the width. After knotting one inch of Thorana, the grain filling is added. Weaving of paddy Thorana is done in zigzag manner by locking paddy shots between them. The finished traditional Thorana are used to decorate the main doors of rural villages during their festival time.
Making Process- Through Sketch - Illustration:
